VERY LEMONY MERINGUE PIE

Very Lemony Meringue Pie image

As a winter resident of Florida, I have access to juicy tree-fresh lemons. They're at their zesty best in this mouthwatering family pie recipe.-Betty Bradley, Sebring, Florida

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1 pastry shell (9 inches), baked
MERINGUE:
1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

Steps:

Preheat oven to 325°. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell., In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form., Spread evenly over hot filling, sealing edges to crust. Bake 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 376 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 186mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 0 fiber), Protein 4g protein.